Toss eggplant rounds with a little salt and let sit in a colander in the sink for 30-40 minutes. Rinse well and press to rid of excess moisture, then pat dry. Season eggplant with a sprinkling of salt and pepper and sauté in a little olive oil over high heat until the eggplant is cooked through and nicely browned on both sides, then place on paper towels to drain. Be sure not to crowd the slices in the pan or it will steam instead of sauté.

Meanwhile, toast all the bread. You will use three slices for each sandwich.

Sauté the tempeh bacon in a little olive oil. You could use a separate pan for this, but why clean twice? Go ahead and use the pan you cooked the eggplant in.

Now it’s time to build your sandwiches. On the bottom slice of toast, place a couple of leaves of romaine and one-fourth of the eggplant. Spread a little mustard on both sides of the next slice and top the eggplant with it. On the top layer, place more romaine, tempeh bacon, tomato, and onion. Add a little more mustard to the top slice of toast if you like. Cut the sandwiches into quarters and spear them with pretty picks if you’re trying to impress someone. This sandwich is fantastic with a big green salad on the side.